Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Food Technology
Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage

Maryam Alsadat Nazemi; Sara Ansari

Volume 17, Issue 5 , November and December 2021, , Pages 673-689


  Introduction: Roasting is one of the most important thermal processing to improve the physicochemical and organoleptic properties of nuts. Wild almond, especially roasted wild almond is very sensitive to oxidation due to its high content of unsaturated fatty acids. Lipid oxidation can be inhibited by ...  Read More

Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying

Parviz Ahmadi gheshlagh; Seiied Sadegh Seiiedlou; Habibeh Nalbandi

Volume 15, Issue 5 , November and December 2019, , Pages 623-634


  Introduction: Thin layer drying of agricultural products using an infrared dryer (IR) is one of the interesting and low cost methods of dehydration. Quality of dried products could be increased if the engineering aspects and proper selection of performance parameters be well considered in the designing ...  Read More

Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties

Fatemeh Sadat Mirza Khalili; Peyman Rajaei; Mahnaz Hashemiravan

Volume 15, Issue 1 , March and April 2019, , Pages 171-180


  Introduction: Today, the problem that the beverage industry faces and is largely unchanged, and may be added to its complexity day by day is to provide a healthy, durable, and acceptable product. One of the main steps in this regard can be replacing the preservatives and chemical additives with their ...  Read More

Effect of Sourdough and α-amylase on qualitative properties of toast bread

Roya Nejatbakhsh; Sara Movahhed; Hossein Ahmadi Chenarbon

Volume 14, Issue 2 , May and June 2018, , Pages 259-272


  Introduction: The quality of breads depends on the baking capability of flour, fermentation time, protein content, and type of additives. An economically important concern of the baking industry is delayingthe bread staling. In addition, the staling process changes outer and inner properties, scent, ...  Read More